[PDF] ISO 22000:2018 3.06.2018 ?. ISO 22000:

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Includes Mapping Guide

ISO

22000:2018

Understanding the changes to the food

safety management systems standardLatest update

June 2018FINALSTANDARD

ISO 22000:2018

Food safety management systems

Used by organizations across the food chain to help deliver food that's safe to eat to consumers, ISO 22000:2018 is an excellent framework to help implement a food safety management system (FSMS). How food is grown, transported, manufactured and even consumed has changed significantly since the original standard was published over a decade ago. The new standard considers these changes and aims to help organizations reduce food safety hazards.

An integrated approach

ISO 22000:2018 is based on Annex SL - the ISO

high level structure (HLS) that brings a common framework to all management systems. This helps to keep consistency, align different management system standards, offer matching sub-clauses against the top- level structure and apply common language across all standards. With the new standard in place, organizations will find it easier to incorporate their food safety management system into core business processes and get more involvement from senior management.

Leadership and empowerment

There is a much greater focus on top management to demonstrate leadership and commitment with respect to the FSMS and food safety policy. Additionally, top management needs to make sure that all responsibilities have been assigned, communicated and understood across your organization. Top management have a responsibility to ensure that the importance of effective food safety is communicated and understood by all parties and ensuring that the FSMS achieves its intended outcomes.

The key changes to the standard include:

A stronger emphasis on the responsibility of leadership Applies a risk-based approach to the development of the FSMS

Clarification of key concepts including:

'The Plan-Do-Check-Act cycle, by having two separate cycles in the standa rd working together with one covering the management system and the other covering the principles of HACCP 'The differentiation of key terms including critical control points (CCP s), operational prerequisite programmes (ORPs) and prerequisite programmes (PRPs) Improved compatibility with other ISO management system standards throug h the realignment of the content of the standard to the high level structure 23
bsigroup.comISO 22000 - Mapping Guide

Process and risk-based thinking

Organizational planning and control

Operational planning and control

[1] Reproduction from ISO 22000 Food safety management system requirements.

In addition to making ISO 22000 and the resulting FSMS easier to integrate with other ISO management systems, the

new version of the standard also introduces the Plan-Do-Check-Act (PDCA) cycle and risk-based thinking. By combining

PDCA and risk-based thinking to manage business risk with HACCP to identify, prevent and control food safety hazards,

ISO 22000 helps organizations to reduce exposure to risk and improve safety.

This combines both organizational and operational risk management into one management system. Organizationally,

this approach provides the opportunity to consider all the different things that might impact your company, both

good and bad. This allows you to prioritize the objectives of your FSMS so that it is implemented in a way that can

accommodate the effects of these risks. On the operational side, risk-based thinking and implementation is based on

the principles of HACCP that are often associated with food safety management. How they interrelate can be seen in

the diagram below. [1] The potential benefits of combining risk-based thinking, PDCA and the process approach include: Focussing your FSMS and activities on higher-risk processes Understanding how processes within your organization are interdependent

More effective use of resources

Improved agility in meeting the requirements of new customers and/or mee t new requirements established by existing customers Do (food safety)Check (food safety)Act (food safety) PRPs

Traceability system

Emergency prepardness & responseHazard

analysis

Plan (food safety)Validation

of control measuresVerification planningHazard control plan (HACCP / OPRP plan)

Updating of preliminary

information and documents specifying the PRPs and the hazard control plan

Verication activities

Implementation of the

Plan (food safety)

Control of monitoring

and measuring

Control of product and

process nonconformities

Analysis of results of

verication activities

Plan (FSMS)

4.

Context of the organization

5.

Leadership

6. Planning

7.

Support (including control of

externally provided processes, products or services)Do (FSMS)

8. OperationCheck (FSMS)

9. Performance

evaluationAct (FSMS)

10. Improvement

Preparing for ISO 22000

Five steps for a successful transition

Don't delay - start today

BSI has identified a step-by-step journey to help you understand and realize the benefits of the revised

ISO 22000. We have mapped out a framework which guides you through the options and support available from BSI to ensure you have the knowledge and information you require.

Talk to your BSI Client Manager

Discuss your challenges and timelines

Review the latest content on the BSI website

for background information

Attend BSI's Training Academy

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